Dulet

Instructions

1. Cut the cooked tripe and liver into small cubes about 1 cm.
2. Finely chop the onions, garlic and ginger.
3. Melt the spiced butter in a frying pan over medium heat and fry the onions for 8 minutes until golden.
4. Add the garlic, ginger, berbere and mitmita, then stir for 2 minutes.
5. Add the tripe and liver, add the chilli, then sauté for 12 to 15 minutes over medium-high heat until the liver is cooked but still tender.
6. Season with salt and pepper, add lemon juice if you like, and serve warm on the injera.